共查询到19条相似文献,搜索用时 187 毫秒
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为了探究小龙虾(Procambarus clarkii)的净化工艺,采用超声波清洗协同微酸性电解水减菌技术对小龙虾进行活体净化处理。本文以小龙虾的菌落总数、芽孢总数及清洗液浊度为评价指标,以微酸性电解水的有效氯浓度、浸泡时间以及超声波功率为单因素水平,研究了微酸性电解水对小龙虾的减菌效果和超声波对小龙虾的清洗效果。结果表明:微酸性电解水的有效氯质量浓度越高,处理时间越长减菌效果越好。当微酸性电解水有效氯质量浓度60 mg/L,处理小龙虾50 min后菌落总数和芽孢总数分别下降了4.26 lg CFU/g、500 CFU/g,减菌率分别达到了99.99%、92.61%;使用超声波技术对小龙虾进行清洗处理,超声功率50 W处理50 min后小龙虾存活率为100%,清洗液浊度为181 NTU,显著优于对照组(P<0.05)。超声波技术协同微酸性电解水对小龙虾活体净化处理后,小龙虾初始菌由7.17 lg CFU/g降到3.52 lg CFU/g,净化效果显著优于车间气泡清洗工艺(P<0.05)。小龙虾净化前后的营养价值和品质无显著性差异(P>0.05),该工艺合理有效。 相似文献
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介绍了国外高速造纸机压榨部上的几种新型喷淋设备的原理与结构,及其应用在造纸工业清洁生产和节水方面的新技术。采用合适的喷淋水压和水温、耗水量、喷淋器的喷淋距离和角度、喷淋器的摆动速度等,能明显改进喷淋器的清洁和节水效果。还可以采用抗粘附化学品助剂和中性毛毯,防止毛毯受到污染,从而降低清洗喷淋的耗水量。 相似文献
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响应面法优化红枣中环磷酸腺苷(cAMP)超声提取工艺 总被引:1,自引:0,他引:1
建立1种基于超声波辅助提取新疆红枣中环磷酸腺苷(cAMP)的方法。以干燥粉碎的新疆红枣落地枣为材料,以料液比、超声波功率、处理时间、超声处理方式为提取参数,按照单因素试验确定参数变化水平区间,cAMP提取率为响应值,采用中心组合设计的响应面分析法优化参数,超高效液相色谱法对cAMP进行定性定量分析。试验结果表明,cAMP最佳提取工艺参数是:料液比1∶15.5、超声波功率314 W、处理时间11.7 min、超声处理方式1.08 min。此条件下,cAMP提取量为502.2 ug/g,提取率为96.80%。 相似文献
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微波-超声波辅助浸提红枣汁工艺条件优化 总被引:2,自引:0,他引:2
以黄河滩枣为原料,分步进行微波辅助浸提和红枣渣超声波-乙醇溶剂辅助二次浸提红枣汁,分别在单因素试验的基础上,通过正交试验优化得到最佳浸提工艺。微波辅助浸提最佳工艺条件为:微波浸提1次,微波功率360W,时间40s,加水量5mL/g,浸提率达到44.750%,总糖提取率为45.066%;枣渣超声波-乙醇辅助二次浸提最佳工艺条件为乙醇浓度100%,超声波时间30min,功率125W,温度70℃,得到红枣汁的浸提率达到65.050%,总糖提取率为53.693%,并且浸提时间短、效率高、营养成分损失少。 相似文献
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洗瓶工序在啤酒包装过程中不仅对成品质量有较大的影响,而且对包装生产线的生产效率、生产成本也有影响。影响洗瓶机洗瓶质量的因素很多,其中包括碱槽的温度、碱液的浓度、碱液的特性、添加剂的性能、瓶源的特性、喷淋压力及其装置的可靠性等。文中就洗瓶机清洗带铝箔的啤酒瓶洗净率低、清除废标效果不好的问题进行了分析,提出了改进洗瓶机设备的建议。 相似文献
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为提高热镀锌钢丝的生产效率及表面质量,控制锌耗成本,采用电磁擦拭法替代油木炭等传统擦拭法,并对生产技术进行改进:用异形陶瓷装置密封腔通高温氮气法进行气氛控制;多次水喷淋冷却方式降低钢丝温度;化学酸洗、电解酸洗相结合,并适当延长酸槽长度,确保钢丝足够的浸酸时间;铅浴脱脂或阴阳极交替电解碱洗,达到快速脱脂的目的;用大盘重放线架,放线装置设立矫直器。结果表明,电磁擦拭法生产线Dv值可达120 mm.m/min,较传统擦拭法生产效率提高3~5倍;锌层面质量控制精确度高,波动值降低50%~75%,钢丝表面光洁度好。 相似文献
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Conventional aqueous scouring of greasy wool promotes wool felting and can be energy and water intensive. Ultrasonic wool scouring could be an alternative technology to minimise the negative impact, provided that the cleaning efficiency and fibre quality are not compromised. This study examined the influence of ultrasonic irradiation frequency and ultrasonic power variations on wool scouring performance at different liquor ratios. Scoured fibre, residual ash content, residual grease content, whiteness and yellowness were evaluated. The impact of liquor degassing on wool scouring effectiveness was studied. Fibre surface damage was also assessed in this work. It was observed that while there was no significant influence of ultrasonic frequency on the whiteness or yellowness of the scoured fibres, wool scoured at frequencies of 28 kHz and 80 kHz had more grease and dirt removed than that scoured at 45 kHz. Low ultrasonic power and degassed bath liquor increased wool grease removal ability. Ultrasonic treatment caused scale cracking/peeling in some wool fibres. More severe cuticle damage was observed in fibres scoured at the lower frequency. This damage resulted in increased dye uptake by the fibres. 相似文献
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Recently, much attention has been focused on the safety of fruits and vegetables. Washing is a fundamental operation in the processing of produce. Aqueous spray energy can be, and often is, used to remove mineral, chemical, or biological contaminants from produce. A few advantages of spray washing over washing by dipping, soaking, or gravity rinse are increased energy directed to contaminants, reduced volume of water use and wastewater generation, and reduced water uptake by produce. The kinetic energy of the spray droplets produces the cleaning action. Increased spray pressure increases energy. If the energy is too great, produce may be physically damaged. If the energy is too little, the surface may not be cleaned. Indeed, studies on meat have shown that water pressures ranging from 1,379 to 2,070 kPa (200 to 300 psi) are effective in reducing microbial contamination, and a water flow rate of 7.5 liters/min is recommended. Water temperature >70 degrees C has been found to reduce bacterial counts in carcass tissue by 2 to 3 log CFU/cm2. These levels are likely too high for the fragile produce; hence, the main function of spray washing in produce applications will probably shift to being a delivery system for antimicrobial agents. Several other equipment, process, and product variables are relevant to the optimization of such a system. Qualities of the spray, such as droplet spectrum, droplet velocity, angle of droplet impingement, number and orientation of nozzles, spray rate, and resident time of the produce in the sprayer, also can be manipulated to adjust the amount of energy directed to the surface. There is a need to scientifically investigate the effects of these processes and equipment parameters on the removal of microbiological contaminants on meats and produce. Such empirical investigations guided by the results from fundamental studies about produce surface characteristics and the mechanism of bacterial attachment to plant tissue surfaces would allow for the efficient development of spray washers that effectively decontaminate produce. 相似文献
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热处理—电镀生产过程中原有冲洗工艺是采用连续多道次的自来水对钢丝直接冲洗,将冲洗水进行沉淀及中和处理后由排水管网直接排放,消耗大量水资源的同时也对环境造成污染。采用多级冲洗新工艺,即沿着钢丝行走的方向,冲洗槽液面由低到高,逐道清洗。对废水进行综合处理,经过调节池、中和反应器、固液分离池、污泥浓缩池等处理后,废酸水的pH为7~9,ρ(COD)为60 mg/L,ρ(Fe)为1 mg/L,ρ(Zn)小于1 mg/L,ρ(SS)为20 mg/L,各种指标都达到《污水综合排放标准》(GB 8978—1996)一级标准。冲洗工艺的改进及废水综合处理,使自来水消耗和废酸水排放大大减少,每年可节约生产成本36.67万元。 相似文献